Chef Tawan Karnjanakajohnsak's cuisine is borne from passion, experience and imagination, all of which he brings to The Dish.

"I use fresh ingredients to create flavours which you have never been exposed to before. In the musical world, people come to listen and expect a nice performance. It’s the same in the restaurant. People come to enjoy food and expect a good flavour as well as nice presentation.

12 years ago I was a percussionist. I never thought about being a chef until I had a chance to participate in the Percussion Duo competition in Luxembourg. I was fascinated with Western cuisine, culture and foods. I thought that music is the only way you can describe art, but I was wrong. There are many kinds of art, and food is one of those.

After I came back to Thailand, I studied a Western-Thai culinary course at Dusit Thani College, and then completed a Diploma of Professional Cookery in New Zealand. I worked in many good-reputation Asian Fusion restaurants in Christchurch, and now I have had the opportunity to establish my own restaurant, The Dish.”

Three key ingredients to a tasty dish? Fresh ingredients, house-made, and cooking technique.

What do you like to do outside of the kitchen? Growing some organic vegetables and herbs, and creating new menus for special occasions.

What is an interesting trend you’re seeing in food? People here are eating different things compared to the olden days. Not only the taste, but presentation is getting better too. People are caring about their health and they will choose what is good for their health. There are also various allergy-friendly options and organic foods for those who need them.

Who are your culinary heroes? Chef Ian Kittichai, Iron Chef Thailand. When I saw him on TV, I felt motivated to try new things and improve my work more and more. I admire him and hope I can exceed him one day. 

RECIPE: Learn to cook Chef Tawan's Grilled Fish with Coconut Cream Sauce

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